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Roasted Red Pepper Gouda Soup Recipe

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4.4 from 2 reviews

This Roasted Red Pepper Gouda Soup is a creamy, flavorful blend of smoky roasted red peppers, smoked paprika, and melted smoked Gouda cheese. Perfectly balanced with sweet carrots, onions, and a hint of thyme, this cozy soup is an ideal comfort food, especially when paired with a grilled cheese sandwich for dipping.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Base Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1-1/2 cups yellow onion, coarsely chopped
  • 1-1/2 cups carrots, coarsely chopped
  • 1 tablespoon minced garlic

Seasonings

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika, plus more for serving
  • 1/4 teaspoon thyme

Main Flavor Ingredients

  • 2 (12-ounce) jars roasted red peppers, drained
  • 1 (28-ounce) can whole peeled tomatoes, undrained
  • 2 cups vegetable broth (or chicken broth)

Dairy

  • 1-1/2 cups heavy cream, plus more for serving
  • 1 cup freshly shredded smoked Gouda cheese, plus more for serving

Instructions

  1. Sauté Vegetables: Heat butter and olive oil in a large, heavy-bottomed pot over medium heat. Add the coarsely chopped onions and carrots. Cook them until they soften and turn lightly golden, approximately 5 minutes.
  2. Add Aromatics and Seasonings: Stir in the minced garlic, salt, black pepper, smoked paprika, and thyme. Continue cooking for 1 to 2 minutes until the mixture becomes fragrant.
  3. Simmer Base: Pour in the whole peeled tomatoes with their juices and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. Stir occasionally until the vegetables become very tender.
  4. Puree Soup: Remove the pot from heat. Using a blender, puree the soup in batches or carefully in the pot if suitable, until it becomes smooth and creamy.
  5. Add Cheese and Cream: Return the smooth soup to low heat. Gradually stir in the shredded smoked Gouda, adding a handful at a time and allowing it to melt completely before adding more. Then pour in the heavy cream and stir until the mixture is smooth and heated through. Taste and adjust the seasoning as needed.
  6. Serve: Ladle the soup into bowls. Top each serving with extra shredded Gouda, a drizzle of heavy cream, and a sprinkle of smoked paprika for added flavor and presentation, if desired.

Notes

  • Use an immersion blender to puree the soup directly in the pot for easier handling and less mess.
  • For a spicier kick, add a pinch of cayenne pepper or chili flakes when adding the smoked paprika.
  • Substitute chicken broth for vegetable broth if preferred for a richer taste.
  • Pair this soup with a grilled cheese sandwich made with smoked Gouda for a delicious classic combo.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/roasted-red-pepper-gouda-soup-recipe/